Saute — lunch recipes

Saute — lunch recipes

Saute

Saute

 

Saute — this type of dishes derives its name from the French word «sauter» — jump. This name comes from the method of preparation. Foods fried or roasted in a skillet or pan with a sharp «shaking«, as a result of which the products turnedand shuffled. The most popular recipes of vegetable saute Eggplant or Zucchini

 

Ingredients:

  • 400 g of sweet pepper
  • 400 grams of eggplant
  • 400 g zucchini
  • 700 g tomatoes
  • 400 g onion
  • 300 g of carrots
  • 200 grams of garlic
  • 200 ml of olive oil
  • 5 g paprika powder
  • 4 bay leaf
  • 100 ml vegetable stock
  • salt and black pepper to taste

Cooking:

Eggplant cut into slices, season with salt and let stand for 10 minutes. Fry.
From tomatoes to remove skins, cut into slices. A third of tomatoes through a sieve.
Zucchini cut into slices. Also fry.

Pepper burn and remove the skins. Cut into large rings and fry.
Garlic is divided into segments and quickly fry them in a skillet with butter.
Onions cut into slices and fry quickly.
Carrots cut into slices and fry.

Place the roasted vegetables layers, pour the pureed tomatoes, a little broth and olive oil. Cook 40 minutes.

For 15 minutes until ready to fill the cell with black pepper and salt.
For 10 minutes until cooked add the paprika and bay leaf.
In the not stir while cooking vegetables, but only gently shaken.
After cooking, you must remove the bay leaf and give the dish a «rest» for 30 minutes without removing the lid.

You can also cook Salad with calamari and chilli

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